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Fudge-Bottom Candy Crunch Pie

Fudge-Bottom Candy Crunch Pie recipe
photo by:kraft
This gorgeous no-bake Fudge-Bottom Candy Crunch Pie requires only 20 minutes of prep and an hour in the fridge. No need to wait for a special occasion!
time
prep:
20 min
total:
1 hr 20 min
servings
total:
8 servings
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posted:
4/17/2012
We like this made with vanilla instant pudding and used 3 toffee bars. I have also made this using one box vanilla and one box cream cheese instant jello pudding. This version is a family favorite.
posted:
10/3/2011
This dessert was awesome!! It was a great chocolate fix! I have already made it several times. It's been an awesome hit @ my church's pot lucks!
posted:
5/28/2010
Fabulous recipe!!! It was a big hit at a family get-together. I changed it up a bit as several members of my family are not big fans of too much chocolate. I used a graham cracker pie crust instead of the oreo (store was out of it), cookies & cream pudding instead of the straight chocolate and snickers on top instead of the english toffee (couldn't find that anywhere!). Anyway, it came out fantastic and I can't wait to make it again!
posted:
3/17/2010
This was a GREAT recipe! My whole family LOVED it! The only problem was that I couldn't find plain milk chocolate english toffee and had to use milk chocolate english toffee with almonds and it still turned out DELICIOUS!
posted:
1/10/2010
This was a HUGE hit at our family X-Mas.It will definately cure a sweet tooth.I would recommend 10 to 12 servings per pie.
posted:
1/3/2010
I would add more of the candy to the recipe. The chocolate was a little overwhelming. Overall though, super delicious!!!
posted:
12/26/2009
i am responding "rachelmiller"'s review and question about the consistency of her pie (it turned out messy). The milkfat percentage you use makes a big difference. Whole milk is best when following recipe measurements for the milk. You can use lower milkfat (I use 1%) by adjusting the amount of milk you use. Add slightly less milk than what is called for and your pie will come more solid like it should. I think I used around 1 3/4 cups (maybe a little more)instead of two.
posted:
11/26/2009
This pie tastes good, but it looks like a pudding mess, not a pie! Is there a step missing or wrong? How can regular pudding mixed with Cool Whip set hard enough to cut into a pie shape without falling apart? Is it supposed to be frozen?
posted:
11/23/2009
I made this pie for Thanksgiving 2008 and LOVED IT!! Everyone loved it! Such a big hit I'm making it again this year. Great recipe, thank you! Jessica
posted:
8/20/2009
Made this pie for Thanksgiving last year and everyone LOVED it! Real easy to make and it was a huge hit. Definitely worth making!
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